John Myers
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Summer Salad with Beef and Baked Sheep’s Cheese
The perfect summer salad with beef and baked sheep’s cheese recipe with a picture and simple step-by-step instructions.
- 200 g Beef minute steaks
- 200 g Sugar snap
- 2 piece Carrots
- 1 piece Head of lettuce
- 6 piece Cocktail tomatoes
- Mild sheep cheese
- Breadcrumbs
- 2 piece Eggs
- Olive oil
- Rose cinnamon vinegar
- Salt and pepper
- 1 piece Cucumber
- Sunflower oil
Prepare the meat and sheep cheese
- Cut the steak into fine strips and pepper. Drain the sheep cheese and cut into approx. 5 cm cubes. Stir the eggs and set aside in a bowl, then prepare a bowl of breadcrumbs.
Prepare salad
- Cut or pluck the green lettuce into bite-sized pieces and wash them thoroughly and let them drain well or spin dry. Quarter the cherry tomatoes and cut the carrots into fine strips. Peel only some of the cucumber, halve and core and then cut into slices Clean the snow peas (pull the strings) and sauté 10 snow peas per plate in a pan with a little oil and set aside. Lay the remaining sugar snap peas on top of each other and cut into fine strips.
Finishing and serving
- Now distribute the salad ingredients evenly on 4 plates and make a dressing from salt, pepper, vinegar and oil. You give this generously over the salad. Briefly fry the beef stripes in hot oil and set aside briefly. Turn the sheep’s cheese cubes briefly in the egg and then in breadcrumbs and then bake them crispy in hot oil. Now spread the beef strips evenly over the salad and garnish with the sheep’s cheese. Drape the whole sugar snap peas decoratively on the edge of the plate.
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